Using cherry chips on turkey?

no, but really no reason to go with a lower temperature at the beginning...

just add the chips throughout the lump (careful with amount as poultry will take on smoke) and roast away

Absolutely nothing wrong with cherry but pecan will give good flavor and add a wonderful mahogany color.
As already mentioned, no need to start at low temp.

One more thing, poultry absorbs a lot of smoke compared to pork or beef, so it is easy to overdo.

Pecan with cherry like Mickey.

Take it real easy on the smoke, a little goes a long way.

AZRP wrote:

I get all the smoke flavor I want with just the lump. -RP

I agree with this. I use cherry chunks for everything I smoke, and love it. Its a mild smoke, and it does well in poultry as well. But I use very little when doing poultry. I never use chips, so I dont know how to recommend them, but I would say one small chunk would be enough for poultry (if not just the smoke from the lump by itself). Good luck.